Cooker



1951- A. w. FRENCH,'JR

COOKER Filed April 5. 1949 2 SHEETS-SHEET 1 Dec. 4, 1951 A. w. FRENCH, JR 2,577,010

COOKER Filed April 5, 1949 2 SHEETS-SHEET 2 Patented Dec. 4, 1951 UNITED STATES PATENT OFFICE Alfred French,- In, qum ohi assi n r to #The ,French "Oil Mill Machinery Company,

"Application Aprils, 1949,;seria1 No; 85,519 .12 Claims. crass-s "This invention'relates to vertical cookers of the type having" superposed cooking J'chambers, with a shaft extending vertically throughthe chambers and carrying'one or more stirrer arms in each chamber'whi'ch sweeptheifloor. of each a chamber. *Chargcs of materialsfsuch as meats, for example, are placed inithe= uppermost chamber, cooked awhile,"thenf passed*into the' next lower chamber, cooked further, a'nda'then passed into another" lower chamber" for further cooking, and so on for the 'desiredznumber of chambers. From the 'lowest chamber "the cooked materials are dischargedinto a press. Heretofore, cookers of this type could -notxhandle wellza light charge in each chamber, because centrifugal forces on the loose 'materialsiin the chambers; as they were stirred by the stirrerlarms, would pile the ma.- teria'ls against the outside wall and leave partgof the'bottom wa'll .or floor bare. Thisresultedin ineflicient utilization of available theating surface.

An object of ithisjinventionflis stozprovide .an improved vertical;cooker whichavillhandle light charges well, which :will keep: the, :charges; fairly uniformly.distributed-over .the floor. of "thegchamher during the stirring ,andagcookinggm whi h light-charges otmaterials t0 beseqoked willmot pile up again t'ith out id gawa ,gb wfluwai f y un form :DV r the botto 4. 7 floo 9 th ambe wh chwi l iveaunif r v..n.;th r:mi ins, whi h w ll quire;.a;sho ter; iod-iqwooking, with which the cooking will be u thmlie ut each: cha gawh qh ,will give u i m ,rm et am. ec ee the iii. elitequired to preparemeats bef ore they are charged into the cooker, which .wilLbarelatiii 1y v practical and inexpensive, and whichw llrequire a minimum of change in'existingtypes of cookers. h i h 7 Other obje tsand advantages Will be apparent from the following, description of o e ffimbqq f ent entiQn. :an, l:the I 9 Q ea u be articularly ointed puthereinafter in connectionwith the appended claims,

n e ceomree ierdrawin i F a-1- fsesdie matic elevation pr -"a; vertical type oker r constructed in accordance with this I invention Fig.2 is a sectional plan of;,the same; and Fig. 3 is a sectional elevation of a-portionrof thesame. v

In t e illu rat embod m of theginvehi and referring firs t ig: t e mnroved hoo e -ti provided w t eneumi ht he sineee shel 1. h v ng a c a g ng du t-2 l ading t9 t interiorof the uprightehousing, at the top -there of, by which charges of'loose material, such as meats, may be introduced "into the cooker. TA shaft 3 extends vertically through the housingj, and below the'lo'wermost chamber it carries g3 driving gear 4 thatlmesheswithandlis drivenby a pinion 5 on a shaft 6. Shaft dis drivenin any suitable manner, such as by an .,electric ,JnQtor directly coupled to the shaftrii, orthrough, abelt passing selectively ,over either an idler pulley '1 or .a pulley .6 which is fixed on the shaft16... The particularv manner in which. the shaft 6. isdriven from a suitable source of power is notnnaterial.

Referringnext to- Figs. 2 and 3,thej interior of the housing isdivided. by iioors sinto a plurality of chambers It, which chambers are arran ed vertically in superposed relation. The stirrer shaft 3rextends thronghan opening I l in each fioora and within each chamber carries a flange or headil2 that overlies ,andlab lts the periphery of the opening it, so as to closecommunication between'superposed chambers-along the stirrer shaft. Extending approximately radially from each head I2 at diametrically opposite sides thereofare stirrer arms or blades l3 whichextend into close proximity to, but do notltouch 'the'peripheral wall of vthatchamber. :Eachxof these stirrer arms I 3 is .somewhat arcuate along itslength, as shown in Fig. 2, so that its 1 outlet endlads its inner and during its rotaryr move- Inent:with 'the'stirrer shaft 3. Byha-ving the outerendilead'the inner end, there issome tendencyfor the stirrer arm to push the materials .onthe floor of the chamber towards the center, but it has been found :that centrifugal :forces acting on the loose materials being stirred will more than offset this "pushing or carnming 'of materials" by the shape of the'stirrer bladesand the present invention overcomes the eifectof centrifugal forces.

The fioor of'each chamber is provided with an opening I 5 adjacent its outer periphery, so that after the materials have been cooked for 4 a: desired length of time, the gate, slide or valve normally closing the opening l4 in the floor of thatchambenis opened so as to dischargethe contents of that chamber into the next lower chamber, until the lowermost chamber is reached. The lowermost chamber has its floor opening I4 connected to the charging opening or inlet of a suitable expressing "press, which press serves to press out all liquidfrom :thecooked materials as heretofore done. Since the expressing of the liquids from the cooked materials is not apart of thepresent invention, the expressing means has not been illustrated. The

3 opening I4 is located near the outer periphery of the chamber, so that when opened, the particles will be gradually pushed toward this discharge opening by the movement of the stirrer blades which sweep closely over the floor of each chamber.

Secured to the ceiling of each chamber, in any suitable manner, such as by studs l5 and nuts [6, are two arcuate plates I1 and I8. These arcuate plates l1 and [8 are approximately midway between the stirrer shaft 3 and the outer periphery of the chamber, and extend arcuately about the shaft 3. Arms l9 are arranged in vertical positions in each chamber, and at their upper ends are connected by angular bars or members 26 to the underface of one of the arcuate strips I! and I8, the connections being by screws 2|. These arms 19 are thus rigidly supported by the ceiling of each chamber, and depend nearly to the paths of movement of the stirrer blades l3. Supported upon the lower end of each arm I9 is a baflle strip or plate 22 which is arranged horizontally in the chamber just above, but close to the path of travel of the stirrer blades l3, as shown in Fig. 3. These baflle strips are rigidly secured to the arms 19 in any suitable manner, such as by screws 23. These bafile strips or plates 22 are arranged in a row around the interior of the chamber and each, if extended, is approximately tangent to a theoretical circle that is concentric with the axis of the shaft 3, and that theoretical circle is spaced from the head l2 so that there will be a space between the inner end of each baffle strip and the head l2, as shown in Fig. 2. In other words, the radial distance from the shaft 3 to the inner end of each baffle strip 22 is greater than the radial distance from the shaft 3 to the inner end of each stirrer arm [3. Because of this tangent relation just discussed, each bafiie strip 22 is oblique to the radius of its rotation, and is so disposed that each stirrer arm l3 passes under the outer end of each bafiie plate considerably before it passes the inner end of the same baflle plate. Each baflle plate or strip extends for only a minor part of the distance between the stirrer blades and the ceiling of that chamber, so that there will be a substantial clearance between each baflle strip and the ceiling of that chamber, as shown in Fig. 3. In the particular example illustrated, the distance from the lower edge of each baflie strip to the ceiling of that chamber is 14 inches, and the vertical width of the baffle strip is 2 inches, so that there is approximately 12 inches between the upper edge of each baffle strip and the ceiling of that chamber. The outer end of each baflie strip terminates in proximity to but is slightly spaced from the outer periphery of the chamber. The side walls of each chamber may or may not be steam jacketed, and suitable connections are made between the jackets and a source of steam to furnish heat to the chambers, if and when desired. The floors 9 of the various chambers are heated, such as by providing steam chambers 9a therein (Fig. 3). In addition, steam may 6 also be added directly to each chamber at the start of the operation, in order to quickly bring the contents of the chamber to cooking temperature.

The meats or other loose material to be cooked are preferably provided in each chamber to a depth of about three inches, but may be more or less, and as the cooker or stirrer shaft 3 rotates at from about 20 to 40 revolutions per minute, the stirrer arms will sweep across the floor of each chamber to keep the meats or materials from cooking to the floor, stir them and raise an advancing wave in the loose materials as the stirrer arms rotate. This causes the meats or materials to cascade in succession over the tops of the baffle strips, which causes an agitating and aerating effect. Without these baiile strips, the stirrer arms, at these rotation speeds, tend to throw the meats or materials against the outside walls of the chamber, so that approximately half the bottom of the chamber would be bare, and the meats would be about '7 inches or more deep along the outer wall of the chamber. While the stirrer shaft commonly rotates anywhere from 20 to 40 R. P. M., the usual rate of rotation is around 40 R. P. M. As the wave of loose materials cascades over the tops of the baflle strips, the battle strips tend to cam or push the meats toward the center, so as to keep them distributed fairly uniformly over the floor of the chamber. This arrangement of the bafile strips decreases the amount of cooking necessary by from 25% to 35%, and makes it possible to handle the same tonnage with the same cooker with less steam, and doing a better job. With this arrangement, the time required to prepare the meats or materials before pressing has also been cut down. Because of the fact that the loose materials are kept well agitated and distributed uniformly over the floor of the chamber, the cooking is more uniform throughout, so that all of the charge receives uniform cooking. In this way, none of the materials is overcooked or undercooked, and consequently a better product is obtained.

It will be noted from Fig. 2 that there is a larger space between the baffle strips nearest the opening 14 than between the other adjacent baflie strips because at that point a little movement of the materials being cooked towards the opening I4 is desired to facilitate discharge of the materials, after the opening [4 has been opened for discharge by the operation of a suitable gate, not shown, but usual in this type of cooker.

It will be understood that various changes in the details and arrangement of parts, which have been herein described and illustrated in order to explain the nature of the invention, may be made by those skilled in the art within the principle and scope of the invention as expressed in the appended claims.

I claim:

1. In a vertical cooker of the type having superposed cooking chambers with a stirrer arm mounted for rotation about a central vertical axis in the chamber and sweeping the floor of each chamber, and the floor of each chamber having a closable discharge passage into which loose material being cooked in that chamber may be pushed for discharge by the stirrer arm, that improvement which comprises a plurality of horizontally arranged baffle plates rigidly suspended from the ceiling of each chamber and each having its lower edge close to but just above the path of travel of the stirrer arm is that chamber and its upper edge only a minor part of the distance from the stirrer arm to the ceiling of that chamber, said baffle plates in each chamber being arranged at spaced intervals along the path of travel of the stirrer arm in that chamber, and each disposed if extended, approximately tangentially to a circle concentric with said chamber and having a slightly larger diameter than that of the circle generated by the path of travel of the inner end of the stirrer arm, the outer ends ofithe baflie plates termmating -in proximity to the periphery of'thatchamber.

In a vertical cooker tor a-mass'of loosepsolid particles, and of the type having superposed cooking chambers with a H stirrer arm in each chamber mounted for rotation about a central vertical axis and sweeping -the :floorof ithat chamber, and thefloorofeach chamber supporting said mass and'having a closable ;dis-

charge passage into-the next lower chamber and from the bot-tom chamberto the exterior of the cooker; into A which passage loose-material: being cooked in any chamber may be pushed-fordischarge by the stirrer =-arm, that improvement which comprises a -pluralityof iJhorizontallyarranged I bafile plates supported in W each chamber and each having its loweredgeclose to but just above the path of travel-.of the stir-rer arm in that chamber and its upper edge only a minor part" of the distance I from the stirrerarm to the ceiling of that chamber, said bafileplates in each chamber being arranged -at spaced intervals along-the path of travel of the stirrer arm-4n that chamber, and each disposed: obliqueto radi-i of said chamber and having their inner ends further advanced than the outer ends :in the direction of travel of the-stirrerarm.

3."In a vertical cooker for-a mass 'of loose, solid particles, and of the type having superposed cooking chambers through which chambers in succession the particlesipass, with a stirrerrarm in each chamber and mountedfor rotationabout a a central vertical axis and sweeping theiioor of that chamber, and the floor of each chamber having a closable discharge passage into which said mass of *loose particles being-"cooked inthat chamber may be pushed for discharge bythe stirrer arm each chamber discharging into the-next lower chamber until the bottom=chamber and then outside the cooker, that improvement-which comprises a plurality of horizontally arranged baffle plates supported in each chamber and each havingits-lower edge close to but just above the path of travel of the stirrer arm in that chamber and its upper--edge--onlya minorpart of the distance from the -stirrer;arm--to:.;the ceiling of that chamber, said bafile plates in each;ch amber.being arranged ,atspaced intervals along the path of travel of the stirrer arm in that chamber and each'disposed oblique to a-radius of thechamber which intersects it, and camming toward the center of the chamber, the'looseparticles on the floor 'of the chamber-being-pushed alongibyfthe stirrer arm.

Ina-verticalcooker for a mass of loose;sdlid particles, and of the type having superposed cooking chambers through which chambers' in succession, said particles descend, with a stirrer arm in each chamberand mounted for '-rotation about a central vertical axis and sweeping the floor of that chamber, and the floor of each chamber having a closable discharge passage near the outer periphery of that chamber into which a mass of loose, solid particles disposed directly on the floor for cooking, may be pushed for discharge by the stirrer arm, that improvement which comprises a plurality of horizontally arranged baflie plates rigidly supported in each chamber just above the path of the stirrer arm and spaced well below the ceiling of the chamber, said bafiie plates in each chamber being arranged at spaced intervals along the path of travel of the stirrer arm in that chamber, and each disposed if extended, approximately tangentially to a circle concentric with said chamber and havarm in that chamber, each of said baflles extends ingxaodiameter; only slightly;:larger thanzz thatzpf; the circle generatedx-byr the path of: trail/61 705 13116 inner end :of the .stirrer.=.arm,1 the zouters-endszof the" baflie plates: terminating; in proximity .toithe periphery of that chamber.

avertical cooker 'foria masspf loose,-1'solid particles, and of the type having wsuperposed cooking chambers through twhi'chvchambersi in succession, ithe particles .idescend with ca: stirrer arm in each chamber andrmounted-ifor rotation about a central vertical axis and sweeping zthe floor fof that; chamber, and each .chambenhaving a i closable :discharge passage into "which a loose material-a'being cooked in 7. that chamberema'yrbe pushed 1 for discharge by the stirrer V. arm, that improvementwhich comprises aplurality oft-honizontally arranged baffle .plates'rigi'dly supported in each chamberjusti above the path of theizstirrerarm and spaced wellbelowthe ceiling ofathe chambenzsaid' bafile plates in each: chamber being arranged at spaced-intervals-along the pathgof travel of the stirrer ;.arm in that chamber and eachidisposed. oblique to a radius of theschamber ,which intersects .it, and camming toward .the

centeriof tthexchamber the loose *materia'lsrson the :fioor of .the chamber-being pushed: along day the stirrer arm. (6.?Ina verticalcooker for a' mass :of -loose, solid particles, and vof the type having superposedcooking chambers through which "chambers in succession, the I. particles 1 descend, -'a shaft extending into. each chamber lcentrallyi an'd ver tically thereof, and mountedfor rotatiom a stir-' rerlarmffixed :to and rotatable with said-shaft in each chamber and running close to the flocr of ithat chamber, each chamber having a dischargeaperture at its floor level, 'that improvement which comprises .the combination :there with of a plurality of. horizontally'long and vertica'lly narrow vbaffle plates supported in each chamber ,just above 'the path :of travel of :the stirrer arm in .that chamber, and disposedp if extended in directions generally tangentially to a circle concentric with 'said shaftand-larger r than thelcircularpath of the inner end of the stirrer: arm and with its inner end advanced more than the1outerr end in the direction-of rotation of. said :arm, said "bafile plates in reach chamber being W611 spaced below the ceiling of that sham ber, 'awhereby as loose materials being cooked in thatchamberare pushed in a wavebysai'd: stirrer arm; the wave may cascade over thebafile-plate's in succession and be cammed therebytowa'rds the: shaft to keep the level of materials approximately: the :same between the shaft 1 and the I peripheral side wall of that chamber.

'7. In a vertical cooker of the type having a housingprovided with a plurality 0f=c00kingsectionsarranged one above another, and a common wall between adjacent superposed sections dividing the chamber of the housing into cooking chambers, each of said walls that forms the bottom of a chamber provided with a closable opening to discharge material being cooked into the next lower chamber until the lowest chamber is reached and then into an expressing device, a rotatable shaft extending vertically and centrally of said housing and into each chamber, a stirrer arm fixed on said shaft in each chamber and sweeping the floor of that chamber when the shaft rotates, that improvement therein which comprises a plurality of generally straight bafiles supported in each chamber and disposed close to. but just above the path of travel of the stirrer ing vertically only a minor part of the distance from the stirrer arm to the top of that chamber and having its inner end advanced farther than its outer end in the direction of travel of the stirrer arm, the outer end of each baflie terminating in proximity to the peripheral wall of that chamber.

8. In a cooker for a mass of loose, solid particles of the type having a cooking chamber with a stirrer arm mounted for rotation about an upright axis and sweeping the floor of the chamber, and the floor of the chamber having a closable discharge passage into which loose, solid material being cooked in the chamber may be pushed, for discharge by said arm, that improvement therein which comprises a horizontally arranged baifle plate mounted in said chamber with its lower edge close to but just above the path of travel of said arm, and its upper edge spaced well below the ceiling of said chamber, said plate being disposed along the path of travel of the stirrer arm and in a position generally tangentially to a circle concentric with the axis of rotation of said arm, but with the outer end retarded with respect to the direction of rotation of said arm, to cause a cascade thereover of loose material pushed along by said arm.

- 9. In a cooker for a mass of loose, solid particles of the type having a cooking chamber and a stirrer arm rotatably mounted in said chamber to approximately sweep the floor of said chamber, and the floor of the chamber having a closeable discharge passage into which loose, solid material may be pushed by said arm when sweeping the floor of said chamber, that improvement which comprises a baiile plate mounted in said chamber in a position oblique to a radius extending from the axis of rotation of said arm, with its lower edge close to but just above the path of travel of said arm, and its upper edge spaced well below the ceiling of said chamber, to cause loose materials in said chamber and being pushed in a wave by said arm to cascade over said baflie plate and be mixed thereby.

10. In a cooker for a mass of loose, solid particles of the type having a cooking chamber and a stirrer arm rotatably mounted in said chamber to approximately sweep the floor of said chamber, and the floor of the chamber having a closeable discharge passage into which loose, solid material may be pushed by said arm when sweeping the floor of said chamber, that improvement which comprises a baffle plate mounted in said chamber with its lower edge close to but just above the path of travel of said arm, and its upper edge spaced well below the ceiling of said chamber, said plate having its longitudinal axis disposed oblique to a radius from any straight intermediate part thereof to the axis of rotation of said arm, with its end that is nearest said axis of rotation further ahead along the direction of movement of the stirrer arm than is the other end of the bafile plate, to cause loose materials in said chamber and being pushed in a wave by said arm to cascade over said baffle plate and be mixed thereby.

11. A cooker for a mass of loose, solid particles comprising a cooking chamber, a stirrer arm in said chamber mounted for rotation about a vertical axis, and approximately sweeping the floor of said chamber, said arm having itsv outer end advanced in the direction of its travel ahead of a radius to said axis from an intermediate part of the advancing edge of said arm, and a baflie plate supported in said chamber with its lower edge close to but just above the upper surface of said arm and its upper edge spaced well below the ceiling of said chamber, said plate being generally oblique to a radius to said axis from a point intermediate of the length of the plate, and with the inner end of the plate further advanced than its outer end in the direction of travel of said stirrer arm.

12. A cooker for a mass of loose, solid particles, comprising a heated cooking chamber, a stirrer arm in said chamber for rotation about a vertical central axis and approximately sweeping the fioor of said chamber, and said chamber having a closeable discharge opening at the floor level, a bafile plate supported in said chamber with its lower edge close to but just above the upper surface of said arm and its upper edge spaced well below the ceiling of said chamber, said plate being disposed in a position oblique to the advance edge of said stirrer when the latter moves beneath the plate, said plate and the advance edge of said stirrer urging said loose particles in the chamber in opposite directions between said axis and the periphery of said chamber, whereby the loose materials will be efiectively stirred and mixed.

ALFRED W. FRENCH, J R.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name Date 281,888 Kimplen July 24, 1883 419,200 Kahlenberg Jan. 14, 1890 946,610 Malquest et al. Jan. 18, 1910 1,409,542 Grey May 14, 1922 1,416,332 Chace May 16, 1922 1,768,172 Triplett June 24, 1930 2,339,974 Austin Jan. 25, 1944 2,419,261 Groetchen Apr. 22, 1947 2,428,481. Wagner Oct. 7, 1947 

